Umjetna inteligencija i matematičko modeliranje kinetike sušenja prethodno obrađenih cjelovitih plodova marelice

This study involved monitoring and modelling the drying kinetics of whole apricots pre-treated with solutions of sucrose, NaCl, and sodium bisulphite. The drying was performed in a microwave oven at different power levels (200, 400, and 800 W). Two artificial intelligence models were used for the prediction of drying time (DT) and moisture ratio (MR): artificial neural network (ANN) and an adaptive neuro-fuzzy inference system (ANFIS). On the other hand, the MR prediction was also done with 21 semi-empirical models, one of which we created. The results showed that the drying time decreased with the increase in microwave oven power for the three treatments. The treatment with NaCl was the most suitable for our work. The correlation coefficients of drying time (0.9992) and moisture ratio (0.9997) of ANN were high compared to the ANFIS model, which were 0.9941 and 0.9995, respectively. Among twenty semi-empirical models that were simulated, three models were fitted to our study (Henderson & Papis modified, Henderson & Pabis, and Two Terms). By comparing the three models adapted to our work and the model that we proposed, as well as ANN for MR prediction, it was observed that the model that we created was the most appropriate for describing the drying kinetics of NaCl-treated apricot. This solution opens the prospect of using this potential model to simulate fruit and vegetable drying kinetics in the future.Ovim istraživanjem obuhvaćeno je praćenje i modeliranje kinetike sušenja cjelovitih plodova marelice prethodno obrađenih otopinama saharoze, natrijeva klorida i natrijeva bisulfita. Sušenje je provedeno u mikrovalnoj pećnici pri različitim snagama (200, 400 i 800 W). Za predviđanje vremena sušenja (DT) i omjera vlage (MR) primijenjena su dva modela umjetne inteligencije: umjetna neuronska mreža (ANN) i prilagodljivi sustav neizrazitog zaključivanja zasnovanog na neuronskoj mreži (ANFIS). S druge strane, za predviđanje MR-a upotrijebljeno je 20 postojećih poluempirijskih modela te jedan koji su autori izradili sami. Rezultati su, kod sve tri primijenjene obrade, pokazali redukciju vremena sušenja s povećanjem snage mikrovalne pećnice. Tretman otopinom natrijeva klorida pokazao se najpogodnijim. Koeficijenti korelacije ANN modela za vrijeme sušenja (0,9992) i omjer vlage (0,9997) bili su viši nego kod ANFIS modela (0,9941 i 0,9995). Za dvadeset primijenjenih polu-empirijskih modela, tri modela pokazala su se podudarnim s rezultatima ovog istraživanja (modificirani model Hendersona i Pabisa, model Hendersona i Pabisa te model dvaju pojmova). Uspoređujući tri spomenuta modela i model predložen u ovom radu, kao i predviđanje MR-a ANN-om, uočeno je da je model predložen u radu najprikladniji za opisivanje kinetike sušenja marelice tretirane otopinom natrijeva klorida. Takvi rezultati ukazuju da bi se predloženi model potencijalno mogao ubuduće primjenjivati za simulaciji kinetike sušenja voća i povrća

Polyphenols and Flavonoids Contents of Fresh and Dried Apricots Extracted by Cold Soaking and Ultrasound-assisted Extraction

This study was carried out to verify the influence of drying parameters on phenolic and flavonoid compounds of apricots (Prunus armeniaca L.) treated with sucrose, NaCl, and sodium bisulphite solutions dried by microwave at different powers (200, 400, and 800 W). We used two extraction methods, namely, cold soaking and ultrasound-assisted extraction (UAE). Total phenolics and flavonoids in fresh and dried apricots and apricot dough were estimated using the Folin-Ciocalteu reagent and the aluminium trichloride method, respectively. Fresh apricot contained considerable amounts of polyphenols and flavonoids by the cold soaking and UAE (285.43 and 165.49 mg GAE/100 g DM and 48.57 and 12.11 mg QE/100 g DM, respectively). Analysis of the data showed that the decrease in polyphenol and flavonoid contents of the dried treated apricots compared to the fresh material was significant. The greatest losses of these nutrients were recorded when applying the ultrasonic extraction method

Sadržaj polifenola i flavonoida u svježim i sušenim marelicama ekstrahiranim hladnim namakanjem i ekstrakcijom potpomognutom ultrazvukom

This study was carried out to verify the influence of drying parameters on phenolic and flavonoid compounds of apricots (Prunus armeniaca L.) treated with sucrose, NaCl, and sodium bisulphite solutions dried by microwave at different powers (200, 400, and 800 W). We used two extraction methods, namely, cold soaking and ultrasound-assisted extraction (UAE). Total phenolics and flavonoids in fresh and dried apricots and apricot dough were estimated using the Folin-Ciocalteu reagent and the aluminium trichloride method, respectively. Fresh apricot contained considerable amounts of polyphenols and flavonoids by the cold soaking and UAE (285.43 and 165.49 mg GAE/100 g DM and 48.57 and 12.11 mg QE/100 g DM, respectively). Analysis of the data showed that the decrease in polyphenol and flavonoid contents of the dried treated apricots compared to the fresh material was significant. The greatest losses of these nutrients were recorded when applying the ultrasonic extraction method.U ovom radu ispitan je utjecaj parametara sušenja na fenolne i flavonoidne spojeve marelica (Prunus armeniaca L.) tretiranih otopinama saharoze, natrijeva klorida i natrijeva bisulfita te sušene u mikrovalovoj pećnici pri različitim snagama (200, 400 i 800 W). Primijenjene su dvije metode ekstrakcije, hladno namakanje i ekstrakcija potpomognuta ultrazvukom (UAE). Ukupni fenoli u svježim i suhim marelicama te tijestu marelica određeni su primjenom Folin-Ciocalteu reagensa, dok su flavanoidi određeni metodom s aluminijevim(III) kloridom. Obje metode ekstrakcije pokazale su da je svježa marelica sadržavala znatne količine polifenola i flavonoida. U suženim marelicama zabilježene su znatno manje količine polifenola i flavanoida. Najveći gubici tih nutrijenata zabilježeni su prilikom primjene ekstrakcije potpomognute ultrazvukom

Antioxidant and Biological Activities of Fresh and Dried Apricot Extracts Obtained by Cold Soaking and Ultrasonic Extraction

The objective of this study was to evaluate the antioxidant (AA), antibacterial, and antifungal activity of fresh and pre-treated apricot extracts, dried by microwave at different powers (200, 400, and 800 W), extracted by the cold soaking method, and ultrasound-assisted extraction (UAE). Biological activity (bacterial and fungal) was estimated by agar disk diffusion test against four bacterial strains (Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus and Streptococcus sp.), and two fungal strains (Candida spp. and Geotrichum capitatum). Methanolic extracts of apricot fruits: fresh, dried processed, and apricot dough extracted by cold soaking showed a higher AA ranging from 34.22 to 96 % than the other extracts extracted by UAE with values ranging from 14.37 to 66.88 %. The results of tested extracts from fruits (Prunus armeniaca L.) extracted by both extraction methods showed the highest inhibitory activity against most of the tested bacterial and fungal strains with inhibition zones ranging from 4 to 45 mm. The biological activity (antibacterial and antifungal activity) has been improved using different treatments and microwave powers for drying apricots. In addition, the results of the biological activity of the extracts obtained by UAE are the best compared to cold soaking. However, it was determined that the UAE extraction method of cold soaking and drying of apricot fruits was more appropriate for the food industry due to the obtaining of extracts with good antibacterial and antioxidant potential, and their incorporation in foods would increase their production and uses, thus leading to the development of superior biofunctional foods, and the use of bio-solvent, such as methanol, which is easily available in high purity, highly safe, and completely biodegradable

Antioksidativna i biološka aktivnost svježih i suhih ekstrakata marelica dobivenih hladnim namakanjem i ekstrakcijom potpomognutom ultrazvukom

The objective of this study was to evaluate the antioxidant (AA), antibacterial, and antifungal activity of fresh and pre-treated apricot extracts, dried by microwave at different powers (200, 400, and 800 W), extracted by the cold soaking method, and ultrasound-assisted extraction (UAE). Biological activity (bacterial and fungal) was estimated by agar disk diffusion test against four bacterial strains (Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, and Streptococcus sp.), and two fungal strains (Candida spp. and Geotrichum capitatum). Methanolic extracts of apricot fruits: fresh, dried processed, and apricot dough extracted by cold soaking showed a higher AA ranging from 34.22 to 96 % than the other extracts extracted by UAE with values ranging from 14.37 to 66.88 %. The results of tested extracts from fruits (Prunus armeniaca L.) extracted by both extraction methods showed the highest inhibitory activity against most of the tested bacterial and fungal strains with inhibition zones ranging from 4 to 45 mm. The biological activity (antibacterial and antifungal activity) has been improved using different treatments and microwave powers for drying apricots. In addition, the results of the biological activity of the extracts obtained by UAE are the best compared to cold soaking. However, it was determined that the UAE extraction method of cold soaking and drying of apricot fruits was more appropriate for the food industry due to the obtaining of extracts with good antibacterial and antioxidant potential, and their incorporation in foods would increase their production and uses, thus leading to the development of superior biofunctional foods, and the use of bio-solvent, such as methanol, which is easily available in high purity, highly safe, and completely biodegradable.Cilj ovog istraživanja bio je procijeniti antioksidativno, antibakterijsko i antifungalno djelovanje ekstrakata svježih i obrađenih marelica (Prunus armeniaca L.), sušenih u mikrovalnoj pećnici pri različitim snagama (200, 400 i 800 W), dobivenih metodom hladnog namakanja i ekstrakcijom potpomognutom ultrazvukom. Biološka aktivnost (antibakterijska i antifungalna) procijenjena je difuzijskim testom na agar disku koristeći četiri bakterijska soja (Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus i Streptococcus sp.) i dva gljivična soja (Candida spp. i Geotrichum capitatum). Metanolni ekstrakti svježih i sušenih plodova te tijesta marelice dobiveni hladnim namakanjem pokazali su antioksidativno djelovanje u rasponu od 34,22 do 96 %, što je više od ekstrakata dobivenih ekstrakcijom potpomognutom ultrazvukom s vrijednostima u rasponu od 14,37 do 66,88 %. Ekstrakata iz plodova marelice dobiveni objema ekstrakcijskim metodama pokazali su najveću inhibitornu aktivnost prema većini ispitivanih sojeva bakterija i gljiva sa zonama inhibicije u rasponu od 4 do 45 mm. Biološka aktivnost (antibakterijska i antifungalna) poboljšana je primjenom različitih intenziteta sušenja marelica. Osim toga, rezultati biološke aktivnosti ekstrakata dobivenih ekstrakcijom potpomognutom ultrazvukom bolji su u usporedbi s hladnim namakanjem

Mixed Coagulant-flocculant Optimization for Pharmaceutical Effluent Pretreatment Using Response Surface Methodology and Gaussian Process Regression

peer reviewedWastewater from the Antibiotical-Saidal pharmaceutical plant (Medéa) was pretreated by coagulation-flocculation using copper sulfate (CuSO4), iron chloride (FeCl3), and mixture of the two salts combined in a 1:1 (v/v) ratio in the present study. Response surface methodology (RSM) was used to optimize pH and coagulant dosage as independent variables, while dissolved organic carbon (DOC), absorbance at 254 nm (UV 254), and turbidity were provided as dependent variables in the central composite design (CCD). Then, the databases of the three treatments were combined in a single database to create a general model valid for the three treatments at the same time, and to predict the reduction rates of DOC, UV254, and turbidity, using the Gaussian process regression coupled with the dragonfly optimization algorithm (GPR-DA). To have the best model obtained between RMS and GPR-DA, an experimental validation was carried out after having had the optimal conditions of each type of coagulant, using the multi-objective optimization technique. The results of the experimental validation show the superiority of the GPR-DA model compared to the RSM model. Also, the results show that the mixed coagulant (CuSO4+ FeCl3) obtain better results than CuSO4 or FeCl3 alone with a treatment efficiency equal to 92.68% at pH = 5 and dosage = 600 mg/L, and the reductions in DOC, UV 254 and turbidity are 97.32%, 82.90% and 96.47%, respectively